Old Fashioned Potato Topped Chicken Pot Pie
September 03, 2011
Categories: Comfort Food, Dinner, Lunch, Main Dish, Poultry, Chicken, Vegetables, Potatoes, North American, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Entertaining, Fall/Autumn, Father's Day, Potluck, Sunday Dinner, Winter, Weeknight Meals, Oven Bake, No Eggs, Cooked Chicken or Beef, Make it from scratch, Cooked Chicken more
"Make certain that the mashed potatoes are hot for easier spreading, a prepared pastry crust may be used in place of mashed potatoes omitting the parmesan cheese or cheddar cheese. Cooked turkey may be substituted for the chicken"
- Serving Size: 1 (338.3 g)
- Calories 335
- Total Fat - 16.5 g
- Saturated Fat - 9.8 g
- Cholesterol - 178.8 mg
- Sodium - 614.4 mg
- Total Carbohydrate - 29.1 g
- Dietary Fiber - 4.4 g
- Sugars - 3.2 g
- Protein - 18.2 g
- Calcium - 176.1 mg
- Iron - 2.5 mg
- Vitamin C - 13.6 mg
- Thiamin - 0.1 mg
Preheat oven to 350 degrees F.
Grease an 9-inch baking dish.
In a large saucepan melted the butter.
Add in onion and celery; saute until for (about 4 minutes).
Add in garlic and bouillon granules granules; cook for 2 minutes.
Add in flour; stir until blended.
Gradually stir in broth and light cream Bring to a boil stirring constantly for about 2 minutes or until thickened and bubbly.
Stir in chicken and frozen vegetables until combined, then heat through (about 15 minutes) .
Season with salt and pepper to taste, then transfer to baking dish.
Spoon the spread the hot mashed potatoes over the top then sprinkle with Parmesan cheese or shredded cheddar cheese.
Bake uncovered for 3-40 minutes or until hot.
Tips & Variations
No special items needed.